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TRIPLE CHEESE DONUTS RECIPE
EZ Donuts Ingredients:
Milk - 500 ml
White Sugar - 1 tsp
Yeast - 14 g
All Purpose Flour - 700g
White Sugar 150 g
Salt - 2 tsp
Eggs - 3
EZ Donuts Procedure
1. Bloom the yeast by warming up the milk (110 f) and add the yeast and 1 tsp of sugar. Set aside for 5 minutes or until bubbles form. If bubbles didnt form, your yeast is expired.
2 Combine your bloomed yeast with all the ingredients and mix until just combined. Cover and leave for 20 mins.
3. After 30 mins, turn your mixture on a floured work surface and knead for around 10 mins.
4. After kneading, set aside for 1-2 hours or until it the dough has doubled in size.
5. Turn your dough on a floured work suface and with a rolling pin, flatten it to 1/4 to 1/2 inch thickness.
6. Using a circular cutter of your choice, cut your desired donut shape.
7. Leave them to rest on a heavily floured work surface, cover, and let rise for 1 hour.
8. When risen, fry the donuts in a 360-375 f oil for 2 mins per side or until it reaches your desired color.
9. Cool on a rack or perforated tray until cool enough to handle.
Chunky Cheese Mousse Ingredients
Dairy Tech Express Melt - 470 g
Milk - 500ml
Dairy Tech Kesorap - 470g
Gelatin - 3 packets
All Purpose Cream - 1.25 liters
White sugar - 200g (Adjust as needed)
Salt - 1 tsp (Adjust as needed)
Chunky Cheese Mousse Procedure
1. In a pot, add milk and Dairy tech Express Melt together and heat until the cheese is melted. Cool completetly in a refrigirator.
2. Cut the Dairy Tech Kesorap into small cubes and add it to the cooled cheese and milk mixture. Alternatively, you can grate the cheese on the largest hole of your grater. Set aside.
3. Bloom the gelatin. Add 3 packets of gelatin in approximately half cup of water. Set aside for 5 mins.
4. Add cream, sugar, salt, and your bloomed gelatin together and mix until it has doubled in volume. TIP: The cream will whip better if cold.
5. Add the cheese mixture and whipped cream together. Adjust salt and sugar levellif needed. Keep refrigirated.
DIY Cheese Powder
1. Grate 1 470 g block of Dairytech Kesorap, spread it in a tray, set a fan in front of it and let dry for 2-3 days.
2. After 3 days, wipe the oil from the now dehydrated cheese with paper towels.
3. Blend on high speed and add a little starch of your choice until you get the texture that you're happy with.
